Empty My Fridge
Mushroom Rice in the Rice Cooker
Ingredients
- Rice2 cups
- Chicken broth2 cups
- Soy sauce1 tbsp
- Dark soy sauce1 tbsp
- Mirin½ tbsp
- Shimeji mushroom1 cup
- King oyster mushroom · thinly sliced½ cups
- Shiitake mushroom · thinly sliced½ cups
- Egg2
- Scallion · thinly sliced2
- Sesame seed1 tbsp
- Chili oilto taste
Instructions
- Rinse the rice in several changes of water until the water runs clear, about 3 times. Drain.
- Put the rice in the rice cooker bowl and add the broth or water. Stir in the soy sauce, dark soy sauce and mirin until fully combined, about 15 seconds.
- Place the shimeji, baby king oyster and shiitake mushrooms on top of the rice without stirring them in. Close the lid and select Quick Cook.
- Meanwhile, if using eggs, bring a small pot of water to a boil over medium-high heat. Lower in the eggs and boil for 6 minutes.
- Move the eggs to a bowl of ice water and let them cool for about 5 minutes, then peel gently.
Summarized from Tasty's video. Watch it for the details.
More recipes with
EggScallionRiceMushroomShiitake mushroomShimeji mushroomKing oyster mushroom
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